ServSafe Manager Exam 2025 QUESTIONS WITH CORRECT ANSWERS || ALREADY GRADED A+ || UPDATED VERSION

which is most likely to be contaminated with the virus that causes hepatitis a? a) cooked long grain rice b) garlic mashed potatoes c) rare cooked hamburger d) raw oysters on the half shell - ANSWER d) raw oysters on the half shell using food coloring to make ground beef appear fresher is: a) not allowed by the CDC b) not allowed by the regulatory authority c) allowed with a retail food license d) allowed if a HACCP plan in place - ANSWER b) not allowed by the regulatory authority freezing food keeps it safe because freezing: a) allows food to be stored for several years b) destroys chemical contaminants in food c) provides an easy way to transport raw food d) slows the growth of pathogens in food - ANSWER d) slows the growth of pathogens in food later in the shift a food handler complains about a sore throat and fever. what should the manager do with the food that the food handler prepared earlier in the day? a) serve it b) throw it out c) freeze it d) slows the growth of pathogens - ANSWER b) throw it out fresh fruits and vegetables must be washed: a) after being cut b) before being cut c) in sanitizing solution d) if they are organic - ANSWER b) before being cut food that has NOT been honestly presented must be: a) thrown out b) re-labeled c) repurposed d) frozen - ANSWER a) thrown out what agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines? a) FDA b) USDA c) CDC d) NSF - ANSWER b) USDA food handler may wear fingernail polish or artificial nails if they: a) wash hands frequently b) wear intact gloves in good repair c) clean and trim nails daily d) work with ready to eat food only - ANSWER b) wear intact gloves in good repair tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least: a) 2 in b) 3 in c) 4 in d) 8 in - ANSWER c) 4 in one of the major food allergens is: a) latex b) tomatoes c) soybeans d) corn oil - ANSWER c) soybeans floor coving is used to: a) reduce sharp corners on hard-to-clean floors b) eliminate the risk of slips and falls c) increase the resiliency of hard surface flooring d) improve noise reduction capabilities - ANSWER a) reduce sharp corners on hard-to-clean floors tuna salad in a cooler must be held at or below an internal temperature of a) 32ºF b) 41ºF c) 45ºF d) 70ºF - ANSWER b) 41ºF which is a TCS food? a) packets of mayonnaise b) alfalfa sprouts c) canned tomatoes d) iced tea - ANSWER b) alfalfa sprouts to which minimum internal temperature should gravy be reheated in a microwave? a) 70ºF b) 135ºF c) 165ºF d) 180ºF - ANSWER c) 165ºF game animals received for sale in an operation should be: a) purchased before being field dressed b) free from parasites such as fleas and ticks c) legally hunted while in season d) commercially raised for food - ANSWER d) commercially raised for food ready-to-eat food should be thrown out if it has been: a) stored in the cooler for 3 days b) in the temperature danger zone for 2 hours c) hot-held at a temperature of 135ºF d) handled by sick food handlers who are later excluded - ANSWER d) handled by sick food handlers who are later excluded the temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. when the temperatures fall below 165ºF, the cook tells the manager and then reheats the soup to 165ºF for 15 seconds. what was the corrective action taken? a) checking the soup's temperature every 2 hours b) recording the soup's temperature in a log c) telling the manager that the soup's temperature had fallen below 135ºF d) reheating the soup to 165ºF for 15 seconds - ANSWER d) reheating the soup to 165ºF for 15 seconds food contamination is most likely to happen when food handlers: a) chew tobacco b) conduct training c) talk to other food handlers d) listen to the radio - ANSWER a) chew tobacco during on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. what should the new manager do? a) direct the food handler to put on a new pair of gloves and finish preparing the poultry b) discipline the food handler immediately and stop the service of poultry for the day c) stop the preparation of poultry until all the food prep surfaces can be cleaned d) throw out the cooked poultry and reinforce correct food handling - ANSWER d) throw out the cooked poultry and reinforce correct food handling which food was correctly cooled? a) a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours b) beans that did not cool to 70ºF within 2 hours, but were reheated to 145ºF for 15 seconds within 2 hours and then cooled correctly c) cooked poultry that cooled from 165ºF to 70ºF within 2 hours and from 70ºF to 41ºF within an additional 4 hours d) a roast that cooled from 135ºF to 70ºF within 4 hours and from 70ºF to 41ºF within an additional 6 hours - ANSWER c) cooked poultry that cooled from 165ºF to 70ºF within 2 hours and from 70ºF to 41ºF within an additional 4 hours previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? a) 125ºF b) 135ºF c) 155ºF d) 165ºF - ANSWER d) 165ºF cooked vegetable should be: a) held at room temperature b) held at 165º or higher c) cooked at 125º or higher if they are to be held for later service d) blanched in boiling water before serving - ANSWER b) held at 165º or higher